Wyniki wyszukiwania - Biblioteka Nauki

1

Wykrywanie napromieniowanych przypraw w produktach spożywczych

100%

Malec-Czechowska K. , Stachowicz W.

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nr 2 cz.2

399-408

PL

W pracy przedstawiono wyniki badań wykrywania napromieniowanych przypraw (papryki i pieprzu) w nienapromieniowanych produktach spożywczych. Aby osiągnąć zamierzony cel zastosowano metodę pomiaru termoluminescencji minerałów krzemianowych izolowanych z żywności. Badania wykonano dla modelowych próbek przygotowanych w laboratorium. Próbki te zawierały znane stężenie napromieniowanej przyprawy w takich produktach jak serek twarogowy, mielone mięso wieprzowo-wołowe, wieloskładnikowe mieszanki przypraw używane do przyrządzania zimnych sosów i past smakowych. Ponadto wykonano badania próbek wyrobów wyprodukowanych z udziałem różnych dodatków przyprawowych, które zakupiono w handlu detalicznym. Ocenę napromieniowania dodatków przyprawowych oparto na analizie zarejestrowanych krzywych świecenia minerałów krzemianowych wydzielonych z badanej próbki. Na podstawie otrzymanych wyników badań stwierdzono, że metodą termoluminescencji można wykazać obecność napromieniowanego składnika w wyrobie, jeśli jego stężenie wynosi 0,05% lub jest wyższe.

EN

In the study the results of experiments on the detection of radiation treatment of spices (paprika and pepper) admixed to non irradiated food products are presented. In order to attain this purpose the method of the detection of irradiation based on thermoluminescence measurements on silicate minerals isolated from foods has been applied. The experiments have been done with model samples prepared in the laboratory. The model samples contained the know concentrations of irradiated spices in such products as cottage cheese, minced meat, multicomponent blends of spices. The latter are used for the production of cold sauces and flavour pastes. In addition the experiments have been done with some food products which have been purchased in the market. The evaluation of radiation treatment of flavour admixtures is based on the analysis of glow curves recorded with silicate minerals isolated from individual samples under investigation. The results show conclusively that by adapting the thermoluminescence method it is possible to prove the radiation treatment of the product if it contains about 0.05% or more of irradiated component.

2

Detection of irradiated components in flavour blends composed of non-irradiated spices, herbs and vegetable seasonings by thermoluminescence method

100%

Malec-Czechowska K. , Stachowicz W.

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tom Vol. 48, nr 3

127-132

EN

The results of experiments on the detection of irradiated component in commercial flavour blends composed of a mixture of non-irradiated spices, herbs and seasonings are presented. A method based on the thermoluminescence measurements on silicate minerals isolated from blends has been adapted. It has been proved that by applying this technique it is possible to detect 0.05% by weight of paprika, irradiated earlier with a dose of 7 kGy, which was a minor component of nonirradiated flavour blends.

3

Postać chemiczna kwasu cytrynowego występującego w części mineralnej kości

80%

Szot Z. , Stachowicz W. , Szmid Z.

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nr 2

4

Study on stable radicals produced by ionizing radiation in dried fruits and related sugars by electron paramagnetic resonance spectrometry and photostimulated luminescence method – I. D-fructose

80%

Guzik G. P. , Stachowicz W. , Michalik J.

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tom Vol. 53, suppl. 2

89--94

EN

Stability of sugar born radicals separated from irradiated Iranian dried raisins and from D-fructose by Sigma Aldrich has been studied at room temperature by EPR and PPSL methods in a period of 360 days. It has been proven for the first time experimentally that the complex EPR spectrum of irradiated sugars is changed in time and after heating. Hence, this made it possible to distinguish spectral lines of two specific radicals contributing to the formation of multicomponent spectra, recorded in both time dependent and heating experiments. The radicals measured by EPR and energy traps detected by PPSL decay at room temperature in a similar way, suggesting a similar distribution of both species in sugar crystallites. We think that our experimental approach might be useful to study interrelation between the formation and trapping of radicals and energy accumulated in crystalline matrices. In order to achieve the isolation of individual sugars from fruits the extraction and specific separation procedures have been adapted with the use of methanol, ethanol and water solvents. Our results clearly show that radicals induced by radiation in fruits (with fructose born radicals as major constituent) are stable enough at room temperature for easy identification of irradiated raisins using the EPR method.

5

EPR study on sugar radicals utilized for detection of radiation treatment of food

80%

Guzik G. P. , Stachowicz W. , Michalik J.

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tom Vol. 57, No. 4

545-549

EN

Radicals produced by ionizing radiation in sugars, the components of dried and raw fruits give rise to stable multicomponent electron paramagnetic resonance (EPR) signals unidentified so far. The subject of the present EPR study is to identify the radicals stabilized in gamma-irradiated crystalline sugars, D(+)mannose and L(-)sorbose extracted from cranberries (Vaccininum oxycoccos) and rowan berries (Sorbus aucuparia), respectively. EPR measurements and density functional theory (DFT) simulations were employed for that purpose.